Induction cooking apparatus and method of use

ABSTRACT

A method of forming a cooking apparatus includes providing a vessel having an inside surface, an outside surface, and a hollow area that is configured to receive food. The method also includes forming a first plurality of ferrous elements to be disposed on an outside of the vessel. The method also includes forming a second plurality of ferrous elements to be disposed in the hollow area of the vessel. The first plurality of ferrous elements and the second plurality of ferrous elements are configured to be heated by electromagnetic radiation from an electromagnetic radiation source, and the first plurality of ferrous elements and the second plurality of ferrous elements are configured to transfer heat to food located in the vessel. The method further includes providing a controller to control movement of at least the first plurality of ferrous elements.

CROSS-REFERENCE TO RELATED APPLICATIONS

The present application is a Continuation of U.S. patent applicationSer. No. 14/078,297 filed on Nov. 12, 2013, which is aContinuation-In-Part of U.S. patent application Ser. No. 13/372,654filed on Feb. 14, 2012, which claims the benefit of U.S. ProvisionalPatent App. No. 61/442,369 filed on Feb. 14, 2011, each of which isincorporated herein by reference in its entirety. U.S. patentapplication Ser. No. 14/078,297 also claims the benefit of U.S.Provisional Patent App. No. 61/725,903, filed on Nov. 13, 2012, theentire disclosure of which is incorporated herein by reference in itsentirety.

FIELD

The present invention relates generally to the field of equipment forcooking and more particularly to an induction cooking apparatus and amethod of induction cooking

BACKGROUND

Induction cooking is similar to other forms of cooking in that it uses aheated cooking vessel such as a pot or a pan to transfer heat to thefood contained in the vessel. Induction cooking differs in that thevessel itself is the source of the heat, receiving its energy throughelectromagnetic radiation which creates the heat in the walls of thevessel. The heat then reaches the food, from the vessel walls inward.

In order to function, the vessel must be made of a ferrous or similarmaterial. Sometimes, an adaptor is used to enable a non-ferrous pot orpan to be used. The adaptor then becomes the source of the heat.Adaptors are sometimes called induction discs.

Despite the developments of the prior art there remains a need for aninduction cooking apparatus which provides targeted application of heat.

OBJECTS AND SUMMARY

It is an object of the present invention to provide an induction cookingapparatus which provides targeted heating of food enabling electivecooking of different parts of the food.

Another object of the present invention is to provide a method forinduction cooking which provides improved heating uniformity.

Another object of the present invention is to provide an inductioncooking apparatus which incorporates pieces of metal of varying sizesand shapes which are distributed within the cooking vessel to vary theheating pattern.

Another object of the present invention is to provide an inductioncooking apparatus in which inserts are inserted into food for thepurpose of heating and cooking the food.

Yet another object of the present invention is to provide an inductioncooking apparatus to incorporate a relatively small of number ofcomponent parts which can be manufactured economically in volume,resulting in a low unit cost.

These and other objects and advantages of the present invention willbecome evident hereinafter.

In accordance with the present invention, an induction cooking apparatusincludes a cooking vessel, a support structure, and a plurality offerrous elements which are placed throughout the interior of the cookingvessel and are typically mounted on the support structure so that thesource of heat is dispersed and distributed enabling a previouslyunavailable level of heat precision and control in the preparation offood. Alternatively, ferrous elements are placed outside of the vessel.Yet, alternatively, ferrous elements are place inside of the vessel andoutside thereof—both of which may be used to heat food held by thevessel.

Ferrous and similar pieces of metal of varying shapes, sizes, number,and magnetic/conducting properties are distributed throughout thevessel. Each becomes a source of heat so that the food is cookedaccording to the specifications of the preparer. No longer does the heattravel only from the enveloping heated vessel, (or from the flame whichis directed at the food). The heat can travel from a number of separatesources, from inside the cooking vessel, therefore enabling a new levelof uniformity—or differentiation—as the case (and desire) may be.

A method of forming a cooking apparatus includes providing a vesselhaving an inside surface, an outside surface, and a hollow area that isconfigured to receive food. The method also includes forming a firstplurality of ferrous elements to be disposed on an outside of thevessel. The method also includes forming a second plurality of ferrouselements to be disposed in the hollow area of the vessel. The firstplurality of ferrous elements and the second plurality of ferrouselements are configured to be heated by electromagnetic radiation froman electromagnetic radiation source, and the first plurality of ferrouselements and the second plurality of ferrous elements are configured totransfer heat to food located in the vessel. The method further includesproviding a controller to control movement of at least the firstplurality of ferrous elements.

BRIEF DESCRIPTION OF DRAWINGS

Additional features and advantages of the present invention will be madeclear in the following specification taken with the drawings in which:

FIG. 1 is an overall perspective view of the induction cooking apparatusaccording to the present invention with the apparatus shown in use andwith a portion of the apparatus shown broken away to reveal details ofinternal construction;

FIG. 2 is a perspective view of the support structure shown in FIG. 1with the support structure shown removed from the cooking vessel;

FIG. 3 is an alternative embodiment of the invention in which ferrouselements are inserted directly into food;

FIG. 4 shows a pail mounted on the support structure and;

FIG. 5 sows a pair of ferrous elements joined together.

FIG. 6 shows a front view of an induction cooking apparatus havingferrous elements disposed externally to the cooking vessel according toan embodiment of the invention.

FIG. 7 shows a front view of induction cooking apparatus having externalferrous elements, both above and along the side wall of the cookingvessel according to an embodiment of the invention.

DETAILED DESCRIPTION

Embodiments of the present invention will now be described withreference to the above-identified Drawings. However, the Drawings andthe description herein of the invention are not intended to limit thescope of the invention. It will be understood that various modificationsof the present description of the invention are possible withoutdeparting from the spirit of the invention. Also, features describedherein may be omitted, additional features may be included, and/orfeatures described herein may be combined in a manner different from thespecific combinations recited herein, all without departing from thespirit of the invention.

With reference to the drawings there is shown in FIGS. 1-7 an inductioncooking apparatus 10 made in accordance with the present invention, withthe apparatus 10 shown in use cooking food items 12, 14, 16, 18. Theapparatus 10 includes a cooking vessel 20, a support structure 22 and asource of electro-magnetic radiation 24. The source of electro-magneticradiation 24 is of conventional construction which is well known in theart and, accordingly, the source of electro-magnetic radiation 24 isrepresented schematically in FIG. 1 by a rectangular prism. The sourceof electro-magnetic radiation 24 is capable of producing radiation in arange of power levels and a range of frequencies. For example, a sourceelectromagnetic radiation may consist of a coil of copper having analternating electric current flowing therethrough in order to produce anoscillating magnetic field. The magnetic field induces an electriccurrent in the ferrous elements and heat generated by resistance heatsfood that is in thermal communication with the ferrous elements. Thesource of electromagnetic radiation is interchangeably referred to as an“electromagnetic source,” an “electromagnetic energy source,” and an“electromagnetic radiation source” herein.

The cooking vessel 20 is a container of generally conventional designand may be made of a non-ferrous material or, alternatively, of anon-ferrous material with a ferrous bottom surface to facilitate twomodes of cooking Induction cooking is accomplished according to thepresent invention and also conventional cooking may be accomplishedusing a conventional stove or cook top. As shown in FIG. 1, the cookingvessel 20 has a generally cylindrical side wall 80 and a generally flatbottom 82. The side wall 80 is made of a non-ferrous material and theflat bottom 82 may be either a ferrous or non-ferrous material.

The source of electromagnetic radiation 24 may be spaced apart from thecontainer 20 as is shown in FIG. 1 or alternatively it may be attachedto the generally cylindrical side wall of the container. A plurality ofsources 24 of electromagnetic radiation may be utilized.

The support structure 22 is a key element of the present invention andis preferably made of a non-ferrous material which is capable ofwithstanding typical cooking temperatures. Appropriate materials for thesupport structure 22 have been found to be glass, aluminum and certainwoods.

As is best shown in FIGS. 1 and 2, the support structure 22 includes abase 26 and a central column 28 which projects upwardly from the base26.

Along the central column 28 there is a plurality of branches 30 or hooks40 on which ferrous elements 32, 34, 36, 38 or similar materials may beremovably affixed according to the wishes of the person preparing thefood. The food being cooked may be affixed to selected branches 30 byallowing the end of the branch 30 to pierce the solid food.Alternatively, ferrous elements 32, 34, 36, 38 are permanently attachedto central column 28.

A ferrous or non-ferrous dish or pail 42 may be hung from a selectedbranch as shown in FIG. 4. Food of a loose or soft or liquid consistencymay be placed in the pail 42 for the purpose of cooking

During use, the ferrous elements 32, 34, 36, 38, which are hung from orattached to selected branches 30 of the support structure 22, are heatedby induction in order to create the desired heating pattern. The ferrouselements 32, 34, 36, 38 may be of various shapes and number according tothe cooking application. Included in these shapes are rectangular,circular, ellipsoidal, triangular and regular and irregular geometricalshapes. The size of the ferrous elements 32, 34, 36, 38 and the relativeproximity of the ferrous elements 32, 34, 36, 38 to the food beingcooked may be adjusted or varied by a user in order to create a desiredheating pattern.

The ferrous element may also have various configurations including ahousehold item such as an eating utensil 42 as is shown in FIG. 3.

During use, the source of electro-magnetic energy 24 creates heat withinthe ferrous elements 32, 34, 36, 38.

When a ferrous cooking vessel is used the electro-magnetic radiationsource can also create heat in the cooking vessel 20.

The ability to vary the size, shape and proximity of the ferrouselements 32, 34, 36, 38 to the food being cooked results in a previouslyunavailable level of precision and control in the preparation of food.

In another embodiment shown in FIG. 3, solid foods for which structuresand hanging ferrous elements are unsuitable, elements 32, 34, 42 areprovided with sharp edges which can be stuck into the food at variousplaces—or inserted into folds at specified locations. The heating (andcooking) will be precise, and once the process is over, the elements 32,34, 42 are readily removed.

The ferrous elements can have different sizes, shapes compositions andmagnetic properties. The ferrous element may be connected one to anothereither by mounting two or more ferrous elements 36, 44 on a singlebranch of the support structure as shown in FIG. 4 or alternativelyproviding a snap together or link together interface as shown in FIG. 5.Ferrous elements 46, 48 can be easily attached and detached as is shownin FIG. 5 ferrous element 48 includes a projecting tongue 50 whileferrous element 46 includes a receptacle 52 which accepts the tongue 50.Ferrous elements 46, 48 include apertures 54 for attachment to a branch30.

The ability to vary the number, shape orientation and proximity to thefood during the cooking process enables the user to achieve a previouslyunobtainable level of control and precision in the preparation of food.

The present invention also includes an induction cooking oven which isgenerally similar to the cooking vessel 20 and which is generallyrectangular and box-like in configuration having a top, a bottom andfour side walls with food disposed on ferrous or non-ferrous racksmounted within the oven. Ferrous elements 32, 34, 42 are inserted intothe food as previously described. A plurality of sources ofelectromagnetic radiation 24 are disposed on the top wall and the foursidewalls.

The present invention provides a method for induction cooking whichincludes the following steps:

1. Placing a plurality of ferrous elements in proximity to food;

2. Subjecting the ferrous element and the food to electro-magneticradiation, thereby enabling the electro-magnetic energy to heat theferrous elements and allowing the heated ferrous element to transferheat to the food.

In addition, the present invention provides another method for inductioncooking which includes the following steps:

1. Placing a plurality of ferrous elements in an area that is externalto a cooking vessel;

2. Subjecting the ferrous element and the food to electro-magneticradiation, thereby enabling the electro-magnetic energy to heat theferrous elements and allowing the heated ferrous element to transferheat to the vessel and/or food.

In addition, the present invention provides another method for inductioncooking which includes the following steps:

1. Inserting at least one ferrous element into food;

2. Subjecting the ferrous element and the food to electro-magneticradiation thereby enabling the electro-magnetic energy to heat the atleast one ferrous element by induction and allowing the heated ferrouselement to transfer heat to the food.

The embodiments set forth above are directed to a cooking vessel havinga plurality of ferrous members mounted on a support structure disposedin the hollow or cavity of the vessel. The various ferrous members areheated by an electromagnetic energy source and the resultant output heatis used to heat the contents of the vessel. However, it will beunderstood by those of ordinary skill in the art that ferrous elementsmay be placed external to the cooking vessel and which serve the purposeof heating food within the vessel. External elements may be positionedabove, below and/or on the side of the cooking vessel. Such externalferrous elements are positioned to be in thermal communication with foodlocated in the vessel. External ferrous elements may be provided inaddition to internal ferrous elements.

For example, in one embodiment of the invention, electromagnetic energysources may be positioned in any of various locations outside of acooking vessel. The electromagnetic energy is directed to a ferrousvessel or to ferrous members external to the vessel.

FIG. 6 shows a cooking vessel 74 having one or more support columns 62positioned near the outside walls thereof. Support columns 62 have oneor more ferrous elements 64 mounted thereon. The support members 62 areshown oriented with their longitudinal axes substantially parallel tothe walls of the vessel, but other orientations are possible in otherembodiments of the invention. Moreover, although two support members 62are shown, the invention is not limited to two external support members62 and any number of support members 62 are within the teaching of theinvention.

In one embodiment of the invention support member 62 is rotatable aboutits longitudinal axis (in the direction indicated by arrow 66), forexample by way of an associated motor.

Alternatively or additionally support member 62 is movable in an upwardand downward direction with respect to the floor of the vessel (asindicated by arrow 68), for example by way of a linear motion track or abidirectional motor.

Still in another embodiment of the invention, the vessel itself isrotatable (e.g. by way of a motor driven roundtable) with respect to oneor more support columns (as indicated by arrow 70).

Electromagnetic radiation emanating from electromagnetic energy sources72 a and/or 72 b is used to heat either a cooking vessel, ferrouselements in or near the vessel or both. In the example shown in FIG. 6,electromagnetic energy source 72 a or 72 b directs radiation at theferrous elements mounted on support member 62 and it thereby causes heatto be generated. The generated heat is used to warm food located in thevessel which is in thermal communication with the ferrous elements 64.Food is introduced into the vessel through opening 60. The vessel mayhave a corresponding cover (not shown) that is used to cover the vesselduring cooking

It will be understood that more than one electromagnetic energy sourcemay be provided in different embodiments of the invention. For example,FIG. 6 shows a first electromagnetic source 72 a positioned to the sideof cooking vessel 74 and a second electromagnetic source 72 b ispositioned below cooking vessel 74. It will be understood that thenumber of electromagnetic sources or the placements thereof shown inFIG. 6 are exemplary and more or less than two sources may be providedand electromagnetic sources may be positioned in various locations indifferent embodiments of the invention.

It will be understood that while the vessel of the invention may be of avariety of materials, it can also be ferrous in nature so that it toocan be heated by induction. Ferrous elements can be mounted on the wallsof the vessel itself or they may be placed in or near the vessel (e.g.an internal support column 78 with ferrous members 80 branching offthereof—as shown in FIG. 6).

In one embodiment of the invention, movable support members 62 whichhave ferrous elements 64 mounted thereon may be coupled to a heat sensorinside the vessel. The heat sensor will detect areas of the vessel thatare cooler with respect to other areas and it will direct ferrouselements to such cooler areas to achieve more targeted heating.Alternatively, the ferrous elements may be moved randomly or atprogrammed intervals to insure uniform heating.

It will be understood by those of ordinary skill in the art that acooking vessel 74 may have ferrous elements 80 positioned in theinterior thereof, or ferrous elements 64 positioned in the exteriorthereof—or a combination of both. For example, FIG. 6 shows a vessel 74having ferrous elements 80 attached to a column 78 in the hollow of thevessel. Additional, ferrous elements 64 are mounted on columns 62outside of the vessel. In one embodiment of the invention, ferrouselements 64 and ferrous elements 80 are independently controllable. Forexample, electromagnetic radiation source 72 a may be used to heatferrous elements 64 on the outside of the vessel and electromagneticradiation source 72 b may be used to heat ferrous elements 80 in theinside of the vessel. In one mode of cooking only electromagneticradiation source 72 b is activated to heat ferrous elements 80, however,in a second mode of heating both electromagnetic radiation sources 72 band 72 a are utilized to respectively heat ferrous elements 80 and 64.

Although in the embodiment shown in FIG. 6, there are ferrous elementsboth inside of and outside of the cooking vessel--it will be understoodthat ferrous elements may be mounted solely inside or solely outside ofa cooking vessel in different embodiments of the invention. In addition,it will be understood that in some embodiment of the invention, ferrouselements may be permanently attached to a supporting structure, whereas,in other embodiments of the invention, ferrous elements may beselectively attached to support structures or to the vessel in anon-permanent manner.

FIG. 7 shows an alternate embodiment of the invention whereby a supportmember 82 atop of the vessel is provided with an arm 83 which hasferrous elements 84 and/or an electromagnetic source 86 affixed thereto.Arm 83 is positioned above of the opening 60 of the vessel. Ferrouselements 84 receive electromagnetic radiation from one or more externalsources, such as electromagnetic source 72 c and thereby radiate heatdownward into the vessel. Electromagnetic source 86 radiates and therebyheats ferrous elements either in the vessel or outside of the vessel asdescribed above.

It will be understood by those of ordinary skill in the art, thatferrous elements may be positioned in any of various areas around thewalls and/or top of cooking vessel and the invention is not limited toany particular placement or arrangement of ferrous elements outside (orwithin) a cooking vessel.

1. A method of forming a cooking apparatus comprising: providing avessel having an inside surface, an outside surface, and a hollow areathat is configured to receive food; forming a first plurality of ferrouselements to be disposed on an outside of the vessel; forming a secondplurality of ferrous elements to be disposed in the hollow area of thevessel, wherein the first plurality of ferrous elements and the secondplurality of ferrous elements are configured to be heated byelectromagnetic radiation from an electromagnetic radiation source, andwherein the first plurality of ferrous elements and the second pluralityof ferrous elements are configured to transfer heat to food located inthe vessel; and providing a controller to control movement of at leastthe first plurality of ferrous elements.
 2. The method of claim 1,wherein the controller is further configured to control movement of thesecond plurality of ferrous elements.
 3. The method of claim 2, whereinthe controller is configured to independently control movement of thefirst plurality of ferrous elements and the second plurality of ferrouselements.
 4. The method of claim 1, wherein the vessel is made from anon-ferrous material.
 5. The method of claim 1, further comprisingproviding a support member that is configured to hold the firstplurality of ferrous elements.
 6. The method of claim 1, wherein thefirst plurality of ferrous elements is configured to be positioned on atop of the vessel.
 7. The method of claim 1, further comprisingproviding a food support member for placement within the vessel, whereinthe food support member is ferrous, and wherein at least a portion ofthe food support member is configured to extend into the food such thatthe food support member cooks the food from within.
 8. The method ofclaim 7, wherein the food support member is configured to rotate withinthe vessel.
 9. The method of claim 1, further comprising providing theelectromagnetic radiation source, and wherein the controller isconfigured to activate the electromagnetic radiation source.
 10. Themethod of claim 1, wherein the electromagnetic radiation sourcecomprises a first electromagnetic radiation source, and furthercomprising providing the first electromagnetic radiation source and asecond electromagnetic radiation source.
 11. The method of claim 10,wherein the controller is configured to selectively activate the firstelectromagnetic radiation source and the second electromagneticradiation source.
 12. The method of claim 1, further comprisingproviding a heat sensor that is configured to sense a temperature of aplurality of different areas within the vessel.
 13. The method of claim12, wherein the controller is configured to minimize a difference intemperature between the plurality of different areas within the vesselbased at least in part on the sensed temperatures.
 14. The method ofclaim 12, wherein the controller is configured to control the movementof the first plurality of ferrous elements based at least in part on thesensed temperatures from the heat sensor.
 15. The method of claim 1,wherein a side wall of the vessel is made from a non-ferrous materialand a bottom wall of the vessel is made from a ferrous material.
 16. Themethod of claim 1, wherein the second plurality of ferrous elements varyin shape relative to one another.
 17. The method of claim 1, wherein thesecond plurality of ferrous elements vary in size relative to oneanother.
 18. The method of claim 1, wherein at least one of the secondplurality of ferrous elements is in the shape of an eating utensil. 19.The method of claim 1, wherein at least one of the second plurality offerrous elements comprises a pail that is configured to receive liquidfood.
 20. The method of claim 1, wherein at least two of the secondplurality of ferrous elements have a mating interface such that the atleast two ferrous elements can be connected to one another.